Hungarian Mushroom Soup
Delicately sautéed mushrooms in a rich, roux-thickened beef stock with light cream, Madeira wine, chopped dill, sour cream and a pinch of Hungarian paprika.
Water, Mushrooms, Light Cream (milk, cream), Beef Stock, Wheat Flour, Onions, Carrots, Soybean Oil, Madeira Wine (contains sulfites), Sour Cream (cultured light cream, nonfat milk, enzymes), Sea Salt, Butter (cream, salt), Paprika (for color), Spices. Contains milk, wheat ingredients
Chopped parsley, scallions or fried parsley.
Sour cream sprinkled with paprika and chopped parsley, or over egg noodles.
Top Shelf ($$$)
Serve with mushroom-filled ravioli.